Process for the grading of fresh or dry fruits



Patented Sept. 17, 1929 UNITED starts PATENT OFFICE ERNEST H. WIEGAND AND DELOSS In. BULLIS, 0F CORVALLIS OREGON, ASSIG'rNORS, BY MESNE ASSIGNMENTS, TO THE CITIZELNS OF [DI-1E UNITED STATES PROCESS FOR THE GRADING OF FRESH OR DRY FRUITS No Drawing.

Application filed. December 11, 1928. Serial No. 325,351.

(GRANTED UNDER THE ACT OF MARCH 3, 1883, AS AMENDED APRIL 30, 1 928; 370 0. G. 757) This a u'ilication is made under the act approved April 30, 1928, and the invention herein described, may be manufactured and used by or for the Government for grovernmcntal purposes, without payment to us oi any royalty thereon.

This invention relates to the use of certain products for producing a solution of p'i'eater density than water tlior separating; fresh or dried. fruits into their respective quality grades, depending upon density or maturity.

The products in question are: sucrose, glib cose, levulose, maltose, sodium chloride, calcium chloride, molasses, fruit juices, or any other saccharide.

The invention is made effective by floating out the light from the heavier fruits in solutions of various densities. For most purposes these densities will approximate the density of the nice of the fruits being separated. Any number of separations can be made by immersing the fruits in. solutions of various densities.

The process ot separating is simple the fruit being" lll'lli'lGl'SB(l in a solution approximating J. i i. r'\ M .3, the (lGllSlty oi the uice. lhe g1 een liuit will float on the surface and can be removed by dipping oil with a ladle, the riper iruit will sink to the bottom. The fruit thus sinking .is then subjected to a solution of a density a proxi1uately 10 degrees heavier and the separation of the mature from the less mature will again occur by the heavier more mature iruit sinking and the lighter in'unature fruit floating. Four or five separations can be made by starting as is indicated with Italian prunes at 30 then d0", 50 and solutions (salometer). Italian prunes subjected to the following solutions gave the results indicated in the table below.

8 0111mm density Fruit juice (lensilgyerrgBollmg hydrom- 40 degree (salometer) salt 50 degree (salometer) saline 60 degree (sulometer) saith 60 degree (salometer) salt.--

Floating fruit 22. 4% soluble solids Floating fruit 23. 2% soluble solids Floating fruit 26. 0% soluble solids Sinking fruit 34. 0% soluble solids this case was first immersed in a 4.0 degree (salomcter) salt solution. The fruit floating to the surface was tested by extracting the juice. This juice tested for soluble solids with a Bailing hydrometer indicated 22.4%. The fruit sinking to the bottom of the tank was immersed in a second tank containing a solulieu of salt oi? 50 degree density (salometer). 'lhe truit floating: in this solution was slightly more mature as indicated by the Bailing hy drometer when the juice was tested, showing 23.2% soluble solids. the 50 degree solution was then immersed in a (50 degree (salometer) salt solution. The fruit floating; in this solution was more mature than the fruit floating in 50 degree salt solution was indicated bythe density of the juice of the fruit which indicated 26% solids in solution. The fruit sinking in the 60 degree salt solution was the most mature and the juice of the fruit indicated a density of 8d solids in solution. It can be seen from the above that the gradual increase in soluble solids and increase in Weight of fruit as was evidenced. by sinking in the more dense solutions indicates its increasing maturity.

lhe "fruit thus separated indicated by app'earonce its increase in maturity by softer texture, change in flesh color and increase in. color of the shin.

The term sugar as here used is intended to include in addition to cane sugar, other sui able forms of carbohydrates such other sugars (glucose, etc.) alone and mixtures such as corn syrups.

We claim:

A process for the grading of substantially perfect fruit which varies in specific gravity dcpei'lding on degree of maturity, consisting in delivering the fruit to a bath of a liquid having; a density adjusted to be intermediate that of the juice of the mature fruit and of the juice of the less matiiire fruit, and permitting the most mature fruit to sink and the immature fruit to Heat.

ERNEST H. VVIEGAND. DELOSS E. BULLIS.

The fruit sinking in Q 

